Cuban empanadas

Making Cuban empanadas at home is not only delicious but also a wonderful way to bring a taste of Cuban culture into your kitchen. Using frozen empanada discs such as those from Goya makes the process much quicker and accessible, especially for weeknight dinners when time is limited. One tip I’ve found helpful when preparing the filling is to dry the dill pickle slices thoroughly. This prevents excess moisture, which can make the empanada dough soggy during frying, ensuring a crispy and golden crust every time. The combination of Swiss cheese, deli ham, and shredded roast pork (pernil) creates layers of savory fillings that perfectly balance with the tangy pickles. Heat the canola oil to medium heat and maintain it carefully, so the empanadas cook evenly without absorbing too much oil. Frying for about 2-3 minutes per side till golden brown gives the empanadas their signature crunchy texture. The dipping sauce made from canola mayo and yellow mustard is quick to whip up and complements the rich meat fillings perfectly, adding a creamy and slightly tangy finish. If you want to experiment, consider adding a little garlic powder or a dash of hot sauce to the mayo-mustard mix for an extra kick. For anyone looking to enjoy authentic Cuban flavors, these empanadas make a convenient yet flavorful option. You can also try different fillings or add a sprinkle of oregano or cumin to the pork for a deeper taste. Preparing these empanadas has become a favorite at home, especially for casual gatherings or quick dinners, offering a little slice of Cuban comfort food whenever cravings hit.